Mayonnaise Product and a Process for Preparing It

Abstract

A mayonnaise product is provided that has a continuous aqueous phase and a dispersed oil phase. The product comprises 25-87 wt % of oil and contains, expressed on the non-oil content of the product, a combined amount of soy protein and whey protein of 0.5-15 wt %. The weight ratio soy protein:whey protein is between 10:1 and 1:4 and the product is free of egg protein. The product has several advantages over conventional egg based mayonnaise. It has improved structural and sensoric properties compared with mayonnaise products based on other egg replacer formulations. The product can be made by preparing an aqueous dispersion that includes soy protein and whey protein, preparing an oil-in-water emulsion that has an oil content of at least 25 wt % by including oil in the aqueous dispersion, and including acid in the oil-in-water emulsion.

1 . A mayonnaise product that has a continuous aqueous phase and a dispersed oil phase, which product comprises 25-87 wt % of oil, which product contains, expressed on the non-oil content of the product, a combined amount of soy protein and whey protein of 0.5-15 wt %, wherein the weight ratio soy protein:whey protein is between 10:1 and 1:4, and which product is free of egg protein. 
   
   
       2 . A product according to  claim 1  wherein the oil has a solid fat content at 10° C. of less than 1 wt %. 
   
   
       3 . A product according to  claim 1  wherein the oil is vegetable oil. 
   
   
       4 . A product according to  claim 1  that comprises 50-85 wt % of oil. 
   
   
       5 . A product according to  claims 1  wherein the weight ratio soy protein:whey protein is between 7:1 and 1:2. 
   
   
       6 . A product according to  claim 1  wherein the combined amount of soy protein and whey protein is 1-10 wt % expressed on the non-oil content of the product. 
   
   
       7 . A product according to  claim 1  that comprises emulsifier. 
   
   
       8 . A product according to  claim 7  that comprises 0.005-1 wt % of emulsifier. 
   
   
       9 . A product according to  claim 7  wherein the emulsifier comprises vegetable lecithin. 
   
   
       10 . A product according to  claim 7  wherein the emulsifier comprises polyoxyethylene derivative of fatty acid partial ester of sorbitol anhydride. 
   
   
       11 . A product according to  claim 1  that has a pH between 3.0 and 5.0. 
   
   
       12 . A product according to  claim 1  that comprises 0.01-0.5 wt % thickening agent 
   
   
       13 . A product according to  claim 1  that has a viscosity at 20° C. of 1-20 Pa·s. 
   
   
       14 . A product according to  claim 1  that is free of constituents originating from eggs. 
   
   
       15 . A process to prepare a mayonnaise product according to  claim 1  including the steps of
 1. preparing an aqueous dispersion including soy protein and whey protein,   2. preparing an oil-in-water emulsion that has an oil content of at least 25 wt % by including oil in the aqueous dispersion, and   3. including acid in the oil-in-water emulsion.   
   
   
       16 . A process according to  claim 15  wherein the acid is acetic acid, citric acid, lactic acid or a combination of two or more thereof. 
   
   
       17 . A process according to  claim 15  wherein after step 3 the composition is passed through a shearing device. 
   
   
       18 . A process according to any one of  claims 15 -17 wherein in step 2 and oil-in-water emulsion is prepared that has an oil content of at least 50 wt %.